HOKKAIDO CHIFFON CUPCAKE

Salam


Sekarang ni memang susah nak update blog ni,mcm2 hal nak kena uruskan jd byk masa yg memang takde masa(apa ayat ni)
Xperimen memang slalu wat Cuma nak masuk N3 yg takde masa.Tapi aku cuba selitkan gak lah,main curi2 masa.
Ok Hokkaido Chiffon cupcakes ni dah lama dah cari resepinya tapi tak jumpa lepas tu ada sekali tengok kak zu semanis gula buat,dah ambik pun resepi tp ku simpan aje.Dlm duk belek2 blog lain tengok mama fami pulak yg buat kali ni dah tak simpan dah blk umah terus buat.Tapi aku buat ni masa cuti sekolah yg lepas.Anak2 takde tinggal ibu dgn abah aje dan abah telah aku kuarantinkan tak blh mkn suka2 hati maka kek ni takde sape mkn melainkan aku sorang sib baik tak byk tapi dpt gak jamu Cik tong sbb aku kena blk kg jd terus lupa kek yg dlm oven tu.Jom layan dulu resepi lain kali kita wat lagi yer.

HOKKAIDO CHIFFON CUPCAKES
Posted by MamaFaMi
Source : DG of Tested and Tasted
http://mamafami.blogspot.com/

Chiffon Cupcake
Ingredients :
2 egg yolks
Pinch of salt
20g corn oil
20g fresh milk
½ teaspoon Vanilla essence
25g cake flour(tukar guna tepung +b/p+sb sukatan main agak2 ler sbb tepung pun bukan byk sgt)
2 egg whites
40g sugar
¼ tsp cream of tartar

Method :
1. Preheat the oven to 170C
2. Use hand whisk to whisk egg yolk, salt until creamy. Then add oil, milk and vanilla essence.
3. Add in flour mixture into yolk mixture. Put aside.
4. Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.
5. Pour ½ egg white mixture into flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
6. Bake it for 20 minutes or until cooked.
7. Leave it cool.

(tak buat pun tp letak gak resepi mana tau kot2 ada kawan yg nak mencuba,rasanya klu letak filling ni lagi best)
Custard Cream Fillings
Ingredients :
70g fresh cream (beat until stiff)
15g Instant custard powder
40g fresh milk

Method for cream:
1. Beat Instant custard powder and fresh milk until thick.
2. Pour the mixture into fresh cream, stir till well mixed.

How to assemble:
- Use a straw to make hole into the chiffon cupcake.
- Pipe custard cream filling into hole and stop piping as soon as you see cream excess out from the hole.
- Refrigerate it once done.
- Best serve when it is cold.